Submitted to: Oklahoma Academy of Science Proceedings
Publication Type: Proceedings
Publication Acceptance Date: 10/17/1995
Publication Date: N/A
Technical Abstract: Pungent peppers (Capsicum annuum cv. 'Joe Parker', New Mexico Red and Green) are harvested at the mature green or dehydrated red stage development. Mature green chile is used as fresh fruit or canned, while dehydrated red chiles are made into chile powder (e.g. paprika or red pepper). Experiments were designed to investigate enzymes that may play a role in ripening (color change from green to red). When xylosidase, glucosidase, and galactosidase activity were compared, B-galactosidase (BG) was most prominent in all stages of ripening (green, turning and red) and increased as the fruit ripened. Different pepper types were compared for BG activity. All pepper types tested (NM type, Hungarian yellow, Bell, and Jalapeno) showed an increase in BG activity upon ripening. HPLC cation exchange chromatography of green chile protein extracts showed one large acidic and one smaller basic BG peak, whereas, red chili protein extracts showed a very small acidic BG peak and a large basic BG peak. In addition, IEF-PAGE indicated that green chile contained a prominent acidic BG, whereas, red chili contained a prominent basic BG.